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Cilantro Lime Steak Bowls Recipe

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★★★★★

4.9 from 56 reviews

These Cilantro Lime Steak Bowls are a vibrant and flavorful meal perfect for a quick lunch or dinner. Tender, marinated flank steak is grilled to perfection and served atop a base of rice, black beans, and corn, complemented by fresh avocado, cherry tomatoes, red onion, and a sprinkle of feta cheese. Finished with fresh cilantro and a squeeze of lime, this dish offers a perfect balance of zesty, smoky, and fresh flavors in every bite.

Ingredients

Scale

Steak Marinade

  • 1 pound flank steak
  • ¼ cup fresh lime juice (about 2 limes)
  • ¼ cup olive oil
  • ¼ cup fresh cilantro, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Bowl Ingredients

  • 1 cup cooked rice (white or brown)
  • 1 can black beans, rinsed and drained
  • 1 cup corn (fresh, frozen, or canned)
  • 1 cup cherry tomatoes, halved
  • 1 avocado, sliced
  • ½ cup red onion, diced
  • ½ cup feta cheese, crumbled (optional)
  • Extra cilantro for garnish
  • Lime wedges for serving

Instructions

  1. Marinate the Steak: In a medium bowl, whisk together fresh lime juice, olive oil, chopped cilantro, minced garlic, ground cumin, chili powder, salt, and black pepper until well combined. Add the flank steak and coat it thoroughly with the marinade. Cover and refrigerate for at least 30 minutes, preferably 2 to 4 hours to allow the flavors to penetrate the meat.
  2. Prepare Rice and Beans: Cook rice according to package directions until fluffy. Meanwhile, heat the rinsed and drained black beans in a small saucepan over medium heat for about 5 minutes, seasoning with a pinch of salt or cumin to taste if desired. Prepare the corn by boiling or sautéing if fresh, or simply heat if frozen or canned.
  3. Cook the Steak: Preheat your grill or grill pan to medium-high heat. Remove the steak from the marinade, letting any excess drip off, and discard the leftover marinade. Grill the steak for 4 to 5 minutes on each side for medium-rare doneness, aiming for an internal temperature of about 130°F. Once cooked, let the steak rest for 5 to 10 minutes to retain juices before slicing thinly against the grain.
  4. Assemble Bowls: Divide the cooked rice evenly into serving bowls. Top with warmed black beans, corn, halved cherry tomatoes, sliced avocado, and diced red onion. Arrange the sliced steak on top and optionally sprinkle with crumbled feta cheese. Garnish with additional fresh cilantro and lime wedges for an extra burst of flavor. Serve immediately and enjoy!

Notes

  • For best flavor, marinate the steak for several hours or overnight.
  • You can substitute flank steak with skirt steak or sirloin if preferred.
  • Use brown rice for a whole grain option to increase fiber.
  • For a spicier kick, add a pinch of cayenne pepper to the marinade.
  • Feta cheese is optional and can be omitted to keep the dish dairy-free.
  • Leftover steak can be refrigerated and used in salads or wraps.

Keywords: cilantro lime steak bowls, grilled steak bowl, healthy steak bowl, Mexican steak bowl, quick steak dinner

Find it online: https://nayabaker.com/cilantro-lime-steak-bowls-recipe/